Combine the apples, margarine or oil and apple juice concentrate in a large sauce pan. Cook over medium-high heat, stirring frequently, until the apples soften and the liquid evaporates, approximately ten minutes. Stir in the two tablespoons of honey and cook for one minute more. Remove from heat.

Preheat the oven to 375. Line two baking sheets with parchment paper and set aside.

Roll out one piece of puff pastry on a lightly floured piece of parchment paper until it is approximately 10 x 15-inches. Lift it a few times while rolling to make sure it is not sticking. Cut the dough into 10 even rectangles.

Place a heaping tablespoon of filling on one piece of dough. Make sure to leave a ¾ inch border on each side of the filling. Brush the border around the filling with the egg wash. Top with another piece of dough. Using a fork crimp the edges to seal the dough together. Transfer to prepared baking sheet. Using a sharp knife slice a vent in the top. Repeat with the remaining pieces of dough to make five turnovers. Repeat with the remaining sheet of puff pastry.

Brush the tops of the pastry with the egg wash. Place the baking sheets in the oven and bake until puffed and golden brown, approximately 14-16 minutes.

Remove from the oven. Drizzle honey on the plates or brush the tops of the turnovers with additional honey right before serving.